METHOD
Assuming you don't have
a huge iron pot, use a Dutch oven or heavy stockpot for cooking the stew.
Place the chicken in the pot with the stock and salt. Over medium heat,
simmer the chicken until it is tender and cooked through, about 15 to
20 minutes. With a slotted spoon, remove the chicken, and set it aside
until it is cool enough to handle.
Bring the stock back
to a simmer, and add the potatoes and onion. Simmer until the potatoes
are cooked through, about 15 minutes. In the meantime, skin, bone, and
shred or dice the chicken. Return it to the pot, along with the tomatoes,
tomato sauce, chili powder, paprika, and pepper. Bring the mixture to
a simmer again. Add both types of corn and the butter. Cover the pot,
and continue simmering the stew for at least 30 minutes, until it is quite
thick. Stir the stew up from the bottom frequently to prevent scorching,
and add a little water if it starts to get dry. Don't let it boil - that
would toughen the chicken.
The stew is tasty with
cornbread. In Hopkins County, though, it's usually served with fistfuls
of crackers, slices of cheese, and plenty of pickles.
Serves: 6 to 8
Reprinted with permission
from ©1993 Cheryl Alters Jamison and Bill Jamison Texas Home Cooking,
published by Harvard Common Press
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